Lemon Impossible Pie! Incredibly easy to make and the flavor is amazing! It's an incredibly easy recipe and the combination of lemon and coconut is a pure delight!
For those who have never tried an Impossible Pie before, you simply must!
In a nutshell, it's an egg custard type mixture with a few additions.
When it bakes, it forms its own bottom crust (which has the texture of pastry) and also forms a crisp top crust. During baking, the coconut rises to the surface and that is what forms the crisp top layer.
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For this recipe, I've added a burst of lemon in there, hence the name, Lemon Impossible Pie. It is not so overwhelming that it will make you screw your eyes up from the sharpness. More of a gentle lemon flavor to marry up nicely with the coconut and take away some of the sweetness of the pie.
So all in all, it is a nice gentle balance of flavors.
Once you've baked this Lemon Impossible Pie, it is a good idea to have it chill overnight so it has time to set ready for slicing and also the flavors come together better.
If you try to slice this when it is still hot, you will end up with messy spoonfuls of pie, so make sure you do let it set!
Check out our handy Oven Temperature Conversion Guide!
I hope you enjoy this as much as we do. It would make a perfect choice for a party or potlucks, Thanksgiving and holidays. Please enjoy!
Prep Time
5 minutes
Cook Time
45 minutes approx
Yield
6 - 8 Slices
Ingredients
2 cups or 470 ml milk
1 cup or 110 g Flaked coconut
4 eggs
1 tsp vanilla
½ cup or 60 g flour
8 Tablespoons butter, melted
¾ cup or 150 g sugar
Juice and zest of ½ lemon
Instructions
1. Mix all ingredients in a bowl using a spoon or hand whisk.
2. Pour into a greased and floured pie plate (about 8 - 9 inches size) and bake 350 F or 180 C or Gas 4 oven for 45 minutes. I place my pie in a baking tray in case of spills.
3. When done, the pie will be slightly wobbly in the center. Remove from the oven and allow to cool, then refrigerate overnight if possible.
Serve on its own or with a blob of vanilla ice cream!
Notes: One of our Lovefoodies friends, Nanci Askew has made this recipe but WITHOUT adding coconut. Nanci advises to follow the recipe but HALVE the butter amount in the recipe and it will turn out perfect! Good to know if you have a non-coconut fan in the house! Thanks, Nanci for your suggestion!
I took a close-up photo of the top crust so you can see! It is so yummy!
We'd love to hear from you and what you thought of our Lemon Impossible Pie recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
We've also made a lovely collection of Mini Impossible Pies. They're great for parties or if you simply want a variety. There are 3 flavors, chocolate, orange and plain. They only use 1 batch of batter! Click on the photo to go straight to the recipe!
If you love lemon desserts, our friend over at Life Currents has an amazing recipe you need to make! It's a Lemon Souffle Magic Cake. So delicious!
Recipe Card
Lemon Impossible Pie
Lemon Impossible Pie! Incredibly easy to make and the flavor is amazing! This taste best if made ahead and chilled overnight
Ingredients
- 2 cups or 470 ml milk
- 1 cup or 110 g Flaked coconut
- 4 eggs
- 1 tsp vanilla
- ½ cup or 60 g flour
- 8 Tablespoons butter, melted
- ¾ cup or 150 g sugar
- Juice and zest of ½ lemon
Instructions
- Mix all ingredients in a bowl using a spoon or hand whisk.
- Pour into a greased and floured pie plate (about 8 - 9 inches size) and bake 350 F or 180 C or Gas 4 oven for 45 minutes. I place my pie in a baking tray in case of spills.
- When done, the pie will be slightly wobbly in the center. Remove from the oven and allow to cool, then refrigerate overnight if possible.
- Serve on its own or with a blob of vanilla ice cream!
Recommended Products
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Kitchen Craft Home Made 26.5 x 6 cm Extra Large Round Pie Dish -
S & K S&K Pie Server. A Cake and Pastry Spatula a Strong Food-Grade Stainless Steel Cake Slicer a Pie Cutter Edge. Our Pie Servers look great too. S&K metal pie knife for serving a perfect slice.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 350Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 128mgSodium: 216mgCarbohydrates: 39gFiber: 2gSugar: 28gProtein: 7g
Delicious Cake Recipes Using Lemons
Here's a great selection of cake recipes using lemons so pucker up and enjoy!
Easy Sticky Lemon Cake. An easy classic homemade cake recipe bursting with lemon. Soft, moist sponge with a sticky sweet glaze makes this a perfect cake for any occasion
Strawberry and Lemon Angel Food Cake. Strawberry and lemon angel food cake is a light and fluffy sponge type cake, sandwiched with lemon whipped cream and fresh strawberries. An easy recipe for a no fat cake. The best homemade angel cake recipe, perfect for dessert
Easy Lemon French Yogurt Cake. Delicious tangy lemon, soft and moist, incredibly easy made from scratch cake recipe, great as a tea time snack
Easy Blueberry and Lemon Crumble Cake.
Deliciously soft & moist cake packed with blueberries and a hint of lemon. Topped with a crumble topping. Easiest simple cake recipe ever!
Lemon Spoon Cake. A wonderful soft and moist lemon cake made in the slow cooker. It's a very easy recipe and great tasting!
Deliciously refreshing lemon upside-down cake recipe, fluffy lemon sponge with a layer of sharp lemon curd to give a great combination. A great family-sized cake recipe, perfect for afternoon tea or a party.
Lemon Drizzle Raspberry Ripple Cake. An easy, soft, moist and great tasting cake, perfect with a cup of tea!
Lemon and Poppy Seed Loaf! This is truly a delightful cake. The flavours are gentle, the cake is soft and moist and of course looks so pretty with the addition of poppy seeds sprinkled throughout the cake.
a wonderful soft and delicious cake using freshly squeezed juice and zest. Bake in a loaf or bundt pan. You choose!
Fluffy Lemon Ricotta Cheesecake is a lovely baked dessert and so light and airy. Perfect for Easter, Mother's Day or any time of the year! It's out of this world delicious!
Crockpot Lemon Cheesecake, an easy slow cooker & oven recipe. A delicious dessert for Spring, this cheesecake has a balance of sweet and sharp with a lovely creamy texture.
Blueberry and Lemon Cheesecake, A delicious VERY EASY No Bake dessert with a lovely flavor combination.
Lemon Steamed Cake or pudding is a lovely soft and fluffy cake steamed on the stove top, steamer or multicooker.
Gloria
says:My impossible pie was just that. I think half of the butter would work. Mine was reeking butter and the bottom was soggy. No crust except on top. I did add lemon flavor instead of vanilla. I don’t know if I will try again. Doubtful.
Jennifer
says:How do i know when it is done?
Ann Farquharson
says:The pie was okay but I will use more lemon juice and zest next time. I doubled the lemon and zest but it was not lemony enough. I served it with a little bit of whipped cream. Decadent!!!
Bill Graham & Joan Graham
says:It was all puffy when it came out of the oven, but settled down once it cooled. I thought it was kuje a custard pie and rather “blah”, so next time I would definitely use the whole lemon and the zest. I also would add a little more vanilla. I was thinking that perhaps a little pineapple juice would work since there is coconut in it….
livingalibrarylife
says:This literally just happened to me. It’s really poofy and big, like a souffle. Hmm.
Lovefoodies
says:Hi Natalie, Don’t worry, it will calm down once it comes out of the oven and cools down :)
trixievardon
says:Just pulled my first Impossible Pie from the oven. Cannot believe the three differing layers of scrumptious yumminess came from this so simple recipe.
I am in awe.
The hubster has already requested I make this one again.
itsfingteatime
says:Tried to make this pie and ended up with something that rose a good inch out of the pan. I didn’t change the recipe at all except to add a little extra lemon zest. It’s also leaking out of one side. What did i do wrong, anybody know?
itsfingteatime
says:update: shortly after removing it from the oven it collapsed completely in the middle. It also looks like it got somewhat separated, as it’s still quite wet in places. Perhaps I over whisked it?
Janette Thompson
says:Translate to English please
Polly
says:Interesting tasting pie. Simple recipe. Lemon needs to be doubled or tripled.
Tracy
says:In the US, all butter comes in paper-wrapped sticks. The paper has tablespoon lines drawn on it.
Deborah
says:Lovely to find precise measurements as we Brits don’t use cups, but 8 tablespoons of butter? How do you measure butter by the tablespoon unless you melt it first?
Lovefoodies
says:Hi Deborah, I use metric measures also, and 8 tablespoons of butter is around 105 g. Hope that helps!
Kathie
says:There are 4 tablespoons per 1/4 cup of butter…so 8 tablespoons =1/2 cup…
Pam
says:My mother had a recipe like this and it called for using 2 whole washed lemons, seeds and all, and all mixed in a blender. Pretty tasty. Have the recipe somewhere so will look it up and make it again.
ricette di torte yummy
says:this recipe looks really delicious :)
Marianne
says:Will this recipe work with a gluten free flour blend? Such as rice flour blends?
Lovefoodies
says:Hi Marianne,
I haven’t tried the recipe using G F Flour, however, if you’re used to substituting, it should be ok. This pie does not ‘rise’ like a cake would, and there is not a huge amount of flour, so I would suggest to give it a go. Please do report back with how it goes, so others may be able to try it too!
Thanks very much!
angeline
says:is flaked coconut sweetened?
Lovefoodies
says:Hi Angeline, you can choose either, whichever you prefer!